From Ciao Bella

Ciao Bella introduced their indulgent collection of gelatos and sorbets in New York’s Little Italy in 983. In “those old days”, America’s supermarket ice cream aisles stocked mainstream flavors such as chocolate, vanilla, strawberry, chocolate chip etc. In the past 10 years however, our supermarkets have expanded to exotic flavors and many types of frozen treats. The entrepreneurial F.W. Pearce changed all that when he answered a classified ad in The New York Times advertising a small gelato company for sale. With a tiny manufacturing space in Manhattan, one ice cream freezer, and a staff of one, Pearce grew his company, Ciao Bella into one of the most innovative, beloved and popular American gelato–makers today.

It wasn't just the introduction of the product to American audiences that made Ciao Bella into a powerhouse. Head chef and flavor guru Danilo Zecchin created a collection of flavors that are not only creative, but also that keeps gelato and sorbet lovers consistently satisfied, intrigued and shall we say addicted. OK, yes, addicted!

Fast Forward to January 2012: Ciao Bella introduced their newest line of all natural, better for you desserts, Adonia Greek Frozen Yogurt. Adonia marks an innovative extension to Ciao Bella’s established collection of award-winning gelato and sorbet products as the first frozen yogurt offering at mass retail. According to Deborah Holt, Vice President of Sales and Marketing at Ciao Bella, “Creamy and truly heavenly, Adonia represents our boldest and most inventive product to date, and we look forward to providing consumers with a truly unique and tangy spin on both the Ciao Bella brand and Greek yogurt craze.”

Adonia is a fat–free, protein packed indulgence, available in 14–ounce containers, in Ciao Bella’s signature flavors, including vanilla, blueberry, key lime, peach, mango, espresso, and raspberry. Yogurt bars come in peach and wild blueberry. All flavors are creamy, sweet and tart. Adonia has all the protein and benefits of Greek yogurt, each is under 130 calories, fat free and contain nine grams of protein per serving. WOW! Delicious, yet healthy!

What is Gelato? How does it differ from ice cream? For a product to be labeled “ice cream” in the US, it has to have a minimum 10% fat content. Lower fat ice cream will be around 11 or 12% fat content, while richer products will contain 16% fat or more. For gelato the milk–to–cream ratio is much higher, and the fat content is significantly lower—anywhere between 3 and 8%. Some say that the lower fat content in gelato allows the flavors to emerge stronger. Air content is also a factor. And the final key is the serving temperature. Ice cream is served frozen; while gelato is not- hence the need to efficiently lick your way around the cone before it melts.

When you spot that gorgeous gelato display, it typically looks more like frozen yogurt or whipped cream than ice cream. To sum it up, gelato is an Italian-style ice cream that contains less butterfat (aka milk fat, and less air by volume than ice cream resulting in a denser, creamier and more flavorful frozen treat.

What is Sorbet? Sorbet is water ice that is made up of fruit juice or puree and does not contain dairy. At Ciao Bello, 65-85% pure fruit is used to provide an intense flavor experience, true to the fruit.

What is Greek Yogurt? Greek yogurt is a type of yogurt that is celebrated for its very thick, smooth and creamy texture. It has about the same texture as sour cream. It’s taste and lack of bitterness makes it a delicious treat. The principle difference in creating Greek yogurt is the process; after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth, so that the whey filters out. Greek yogurts don’t have this liquid because of this straining process.